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Cauliflower Cream Soup

Cook one pint of finely chopped cauliflower in a double boiler with one quart of milk until perfectly tender. Then press through a coarse sieve and return to the fire, season to taste, add one tablespoon of butter and one dessertspoon of cornstarch stirred smoothly in a little cold milk. Cook and stir until perfectly smooth and serve at once with small squares of buttered brown bread.-Mary F. Snider.

Soup as Our Mothers Made It The day before you want a soup buy a shank of beef. Wash clean and put to cook in two or three gallons of cold water. Bring slowly to a boil. Skim carefully as fast as the scum rises, so that none boils in; cook until the meat slips from the bone. Let the bone remain in the liquor all night and set away in a jar or other earthen vessel to cool; in the morning take off the fat from the top of the liquor and set it on the stove in your soup kettle. Have ready a large half teacup of whole rice and put it in when you set it to boil, which you must do in season to have three hours before the dinner hour.

Wash and scrape two good sized carrots cut in inch pieces, teacup of chopped cabbage, three potatoes and two onions cut small. Boil slowly but constantly on the back of the stove to prevent burning.

The rice should dissolve so as to thicken the soup. Just before you dish up add salt, pepper and other seasoning to taste.

Keep hot water in the teakettle to add to the soup if needed. -Mrs Sears, Omaha.